Heat a saucepan over medium heat. Add 60 g sugar and let it caramelize without stirring. Stir in the sesame seeds constantly until coated.
Oil a baking sheet. Using an oiled spoon, spread the sesame syrup thinly. Cool completely, then finely chop the hardened caramel.
Whip the sweetened cream to stiff peaks. Fold in sesame oil and chopped sesame caramel. Refrigerate to chill.
Over a bain-marie, whisk remaining sugar, egg yolks, and sparkling wine until thickened and pale. Soften gelatin in cold water, drain, and stir in. Cool over ice water, whisking until set.
Gently fold in the chilled sesame cream mixture.
Peel mango and slice pulp thinly around the pit. Reserve 20 strips; purée the rest, strain, and sweeten with icing sugar and lemon juice.
Arrange mango slices on plates. Form mousse into balls with spoons, place atop slices, drizzle with purée, and sprinkle sesame seeds. 
Source: La Nouvelle Cuisine for all seasons. Chanteclec
